2019년 한국작물학회 정기총회 및 추계학술대회
168 -PB-24
Selection of Germplasm to Improve the HMW-GS Composition for Bread Quality in Wheat
Dongjin Shin1*, Jinkyung Cha1, So-Myeong Lee1, Jong-Hee Lee1
1Department of Southern Area Crop Science, National Institute of Crop Science, RDA, Miryang 50424, Korea
[Introduction]
Triticum aestivum L. is a staple crop for half of the world population. Development of varieties with high breadmaking qualities is needed to meet for growing demand. High molecular weight glutenin subunits (HMW-GSs) are major storage proteins and mainly affect the dough elasticity through promoting the formation of larger glutenin polymers. Breadmaking qualities are largely dependent on the number and composition of HMW-GS encoded by Glu-A1, Glu-B1 and Glu-D1. [Materials and Methods]
Plant materials and SDS-PAGE
Nine varieties (Keumgang, Jokyung, Jopum, Anbaek, Joongmo2008, Brimstone, Norin 61, Nanbu-Komugi, and Petrel) were used as reference standards of HMW-GSs. 70 of genetic resources including Korean varieties are used for evaluation of HMW-GSs composition. Protein of HMW-GSs were extractred from seed using 50% of propanol. For SDS-PAGE, 12% of acrylamide gel was used. After electrophoresis, the gel was stained with cooassie brilliant blue (CBB) and taken the photography.
[Results and Discussion]
In here, among of 1170 genetic resources, 70 of genetic resources showing proper agricultural traits such as plant height, heading date were selected in the field located in Milyang. The compositions of HMW-GSs of selected 70 of genetic resources were evaluated by SDS-PAGE and DNA markers. Through these analysis, we found that 18, 32, and 20 of genetic resources hold a(1), b(2*), and c(null) 1Ax allele, respectively. Most of genetic resources we tested hold d(5+10) allele as 1Dx and 1Dy gene. We found that 6 kinds of types for Glu-B1 locus : i(17+18), f(13+16), b(7+8), c(7+9), a(7), and 7oe. When we examined the protein content of these genetic resources by NIR analysis with whole grain, protein contents are 11.3% to 15.5%. Finally, we chose that 4 varieties (Yecora f-70, Vesna, Nisu, and Cajeme) to improve the bread quality in Korean wheat breeding program.
[Acknowledgement]
This research was supported by the Research Program for Agricultural Science and Technology Development (PJ0135642019) Rural Development Administration.
